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Healthy Recipes | Chicken in Coconut Mango Verde Sauce

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Chicken in Coconut Mango Verde Sauce Thai recipe has a delicious, rich sauce that is the perfect balance of sweet and spicy. It is quick and easy which makes it suitable for a weeknight meal!

Chicken in Coconut Mango Verde Sauce – on your table in less than 30 minutes with the most velvety, flavor infused sauce you will be dreaming about for days!

I was talking to my sister the other day (mother of 5 kids, my kidney donor, I share more about her awesomeness here) who loves to cook but said these last two weeks of school are just as busy or even busier than December so quick and easy meals are a must.  So I am so excited to share this 30 minute Chicken in Coconut Mango Verde Sauce that is super quick and easy without sacrificing any flavor!

I was talking to my sister the other day (mother of 5 kids, my kidney donor, I share more about her awesomeness here) who loves to cook but said these last two weeks of school are just as busy or even busier than December so quick and easy meals are a must.  So I am so excited to share this 30 minute Chicken in Coconut Mango Verde Sauce that is super quick and easy without sacrificing any flavor!

Chicken in Coconut Mango Verde Sauce

Prep time:  15 mins
Cook time:  15 mins
Total time:  30 mins
Serves: 6

Ingredients:

  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped (or use 2 red bell peppers)
  • 1 tablespoon olive oil
  • 1 pound chicken breast, sliced

Coconut Mango Verde Sauce:
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • Hot sauce, to taste (optional)
  • 1 jalapeno, seeded, deveined
  • 4 tablespoons brown sugar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • Cilantro, for garnish (optional)
  • 1 13.5 oz. can coconut milk
  • 1 cup salsa verde
  • 1 cup chopped mango

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Instructions:

  1. First, Add all of the ingredients for the Coconut Mango Verde Sauce to your blender or food processor and blend/process until smooth. Set aside.
  2. Second, In a large nonstick skillet, heat olive oil over medium-high heat.
  3. Next, Once very hot, add sliced chicken and cook just until chicken is no longer pink; add bell peppers and continue to cook for 2-3 minutes.
  4. Slowly stir in the Coconut Mango Verde Sauce and cook just until sauce is hot and thickens a bit and make sure chicken is completely cooked.
  5. Add hot sauce (such as Sriracha), to taste, and fresh cilantro. Serve hot over rice.



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